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Submitted by: Sarah Spargo Lot# 151
- 3 lbs cauliflower
- 1 large onion
- 1 stick butter or margarine
- 4 tbsp flour
- 1/2 tsp pepper
- 2 cans beef broth
- 2 cans cheddar cheese soup
- 2 c milk
- 1 lb Velveeta cheese
- 1/4 c parsley
Servings:
Units:
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Submitted by: Sarah Spargo Lot# 151
Servings:
Units:
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|
Instructions
- In a large pot, sauté the onion with the butter. Blend in the flour.
- Add pepper, beef broth, and milk.
- Bring to a low boil, then to a simmer.
- Add cheddar cheese soup, Velveeta, raw cauliflower, and parsley.
- Continue to cook on very low until cauliflower is cooked. Stir often so that bottom does not burn.
Recipe Notes
*You may boil the cauliflower ahead of time to lessen cooking time.
